Sometimes, when I find myself rushing it, my shells look really bad. I have the best luck when I am really conscious of doing each individual shell on its own and taking it slow. Sometimes I catch myself doing more of an up and down movement instead of the build-up/taper-off/stop movements that make for better shells. I'm not sure that's the way Wilton would describe shell-making, but it is how my mind works.

I am not sure what the Wilton instructions are, but the way I do my shells is to not pull, but push. Make your shell by letting the buttercream push forward to whatever size you want, then release. Move your tip the distance FROM the first shell to where you want the tip to go and then let the buttercream push forward to meet the previous shell. I have found this is the only way to make my shells even. (although my shells always need work! hahaha)

I have always wondered how people make the shells realll thick, then have this long, delicate line then a thick shell. Do they use a small open star tip?

When I teach I tell my students to say to themselves...squeeze let it fan release preassure and pull away. This really seems to help. Keep in mind your shells according to wilton should be made at 9:00 with the back of the bag at 6:00 starting on the right side if the cake at a 45 degree angle. We as instructors are taught that is someone isnt coming ut right check your angle and the bag possition and where it should be accoring to the clock.Good Luck

The hardest part is being consistant. I actually count in my head...sometimes out loud... I squeeze, "1, 2, 3" release pressure, taper. Works good when you have peace and quiet and time to concentrate. Not too many of those days, though!